Is there a way to post pictures on my (our) attempts on your blog? I’m a newbie with blog-a-spheres.

]]>By: Jeffhttp://www.breadcetera.com/?p=162&cpage=3#comment-296592
JeffTue, 27 Jan 2015 16:30:10 +0000http://www.breadcetera.com/?p=162#comment-296592I wish the new posts were on top, it took me an hour to scroll thru the old ones…lol
I will attempt to post pictures of the ciabatta, when finished, I am very excited about this recipe. Great site and interactive comments. I shall return, waiting for 3 hr rising, and then another hour to proof.
]]>By: SteveBhttp://www.breadcetera.com/?p=162&cpage=3#comment-267887
SteveBWed, 07 Jan 2015 10:46:50 +0000http://www.breadcetera.com/?p=162#comment-267887Neal,

Made your double flour/double hydration ciabatta last weekend, and it came out as close to your picture as (probably) I’ll get, with only a standard electric oven and hand spritz bottle. Crispy crust, big open crumb…wonderful aroma and chew. I just want to thank you for the recipe and instructions (which I followed almost to the letter.) I have tried several others, but with the success with this one is very gratifying. I appreciate your sharing all the nuance of the process.

Thanks again,
Neal

]]>By: Augustohttp://www.breadcetera.com/?p=162&cpage=3#comment-10531
AugustoSat, 18 May 2013 16:34:08 +0000http://www.breadcetera.com/?p=162#comment-10531EstevB Hi, I’m from Brazil I loved your ciabatta could do once it was perfect I would like to see a video manuciano its mass is only to see if this mass equal thanks.
august
]]>By: Ciabatta | Charles Breadhttp://www.breadcetera.com/?p=162&cpage=3#comment-10464
Ciabatta | Charles BreadMon, 08 Apr 2013 09:39:44 +0000http://www.breadcetera.com/?p=162#comment-10464[...] are many recipes for ciabatta in cookbooks and on the web. (Here’s two at Wild Yeast and Breadcetera). Far more important than the recipe is knowing how much to mix, how long to let the dough ferment [...]
]]>By: Sasihttp://www.breadcetera.com/?p=162&cpage=3#comment-8493
SasiTue, 05 Mar 2013 17:41:25 +0000http://www.breadcetera.com/?p=162#comment-8493Just wanted to pop in and say thanx for the info

will try out when have the chance

]]>By: Lucy Lamhttp://www.breadcetera.com/?p=162&cpage=3#comment-6715
Lucy LamWed, 16 Jan 2013 10:36:39 +0000http://www.breadcetera.com/?p=162#comment-6715Thanks for sharing yr recipe & techiques on making ciabatta. I tried it yesterday but I use 70% AP flour & 30% Strong white flour (bread flour). Turned out to be the best ciabatta I’ve ever made.
]]>By: Krzyshttp://www.breadcetera.com/?p=162&cpage=3#comment-6632
KrzysSat, 08 Sep 2012 06:42:50 +0000http://www.breadcetera.com/?p=162#comment-6632Dear Steve,
I have only recently discovered your amazing website. It is really impressive what you have done for yourself, and that you have so much knowledge and skill as to tinker with the recipes, increasing their performance. Anyways, I wanted to tell you that I used your recipe (giving the due credit, link to my modest blog entry here, feel free to see it for yourself: http://www.kriswkuchni.pl/2012/09/ciabatta-o-podwojnej-hydracji.html ) and made the above ciabatta. I used only hands and baked without the stone. I simply have none of the above. The result was nearly as good as yours, I think having proper couches would have helped in shaping the bread properly. One thing I changed, though, was having my oven steamed throughout the entire 35 minutes of baking – the crust was CRUNCHY. Thanks again, will be trying some other of your recipes.
Greetings from Budapest,Krzys
]]>